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Copycat Kosher


 Copycat kosher cacciatore giada 2
Photo credit:The Food Network
This copycat kosher Chicken Cacciatore was inspired and adapted from a recipe by Chef Giada De Laurentiis 


1 – 8 piece cut up chicken
1 teaspoon salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
1/3 cup all purpose flour, for dredging
4 tablespoons extra virgin olive oil and more if needed
1 large red bell pepper, seeded and rough chopped
1 onion, rough chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 (28-ounce) can diced tomatoes with juice
3/4-cup chicken broth or vegetable broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano 
1/4 cup coarsely chopped fresh basil leaves


This recipe should be prepared in a large, deep sauté pan or heavy pot. We used the Circulon 12” non-stick deep skillet.
Sprinkle the chicken pieces with 1 teaspoon of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large sauté pan, heat the oil over a medium flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté in 2 batches.
Transfer the chicken to a platter and set aside. If necessary, add a bit more oil to the pan. Add the onion and red bell pepper. Season vegetables with a shake of additional of salt and pepper. Let them sauté about 3 minutes, then add garlic. Mix ingredients together, and sauté over medium until the onion is tender and garlic is fragrant, about 3-4 more minutes.. Add wine and simmer until reduced by half, about 3 minutes. Add tomatoes with their juice, along with the broth, capers and oregano. Mix gently.  Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.

Using tongs, transfer the chicken to a serving plate. If necessary, simmer the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, and then sprinkle with fresh basil and serve.
If prepared ahead, keep warm in a low (200-225 degree) oven until serving. If made the day ahead, bring to room temperature, and warm in oven.
Serves about 4 -6

Video of Chef Giada demonstrating original recipe 


 Recipe:kosher, poultry

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 copycat steak rub edited 1
This steakhouse quality rub was inspired by Ina Garten’s Barefoot Contessa production – “Cook like a Pro”. We used rib eye steaks and the flavor was exceptional. But, be aware, the meat must be exceptional as well. Coming up: we plan to try this rub on brisket as well.


2 Tablespoon coarse kosher salt
1 Tablespoon freshly ground black pepper
2 teaspoons light brown sugar
2 teaspoons ground coffee (regular or decaf)
1 teaspoon (dried) granulated garlic
1 teaspoon chipotle chili powder
1 teaspoon crushed red pepper flakes
4 Boneless or bone-in rib steaks (1-1/2”thick)
1 1/2 tablespoons extra virgin olive oil


In a small bowl, combine salt and pepper, brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover dish and refrigerate for at least 2 -4 hours to allow the flavors to get into the meat.

Grilling and finishing tips:
When ready to cook, heat grill. Cook the steaks on the hot side of the grill for about 2 minutes; turn them over, and cook for about 2 minutes on the other side. Move the steaks to the cool side of the grill, or to a preheated 375-degree oven and cook for about 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare or 120 and 125 degrees for medium.

Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Slice the steaks, sprinkle with salt, and serve hot or warm.


 Recipe:kosher, beef, grill

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